(makes 1 x 28cm round cake)

This very large cake, a firm favourite at Astoria in Lambton Quay, Wellington, cuts easily into 16 slices and is so rich you may only be able to manage a smallish slice. For most unctuous results use 72% chocolate and dutched cocoa.

INGREDIENTS

METHOD

• Grease and line a loose-bottom 28cm round cake tin.
• Preheat oven to 160ºC.
• Place chocolate and butter in the top of a double boiler, set over a medium heat. Stir constantly till they just begin to melt. Remove from heat and continue to stir till both are melted. Stir in water and set aside to cool completely.
• In the bowl of an electric mixer place eggs and sugar and beat till mixture is a ribbon consistency. It will look thick and pale.
• Fold chocolate mixture into egg mixture.
• Sift together flour, baking powder and cocoa, and fold into chocolate mixture.
• Pour into prepared cake tin and bake 45-55 minutes or till cake bounces back when prodded with your finger. Remove from oven.
• Pour Caramel Topping over cake while it is still warm Place cake back in the oven for 5 minutes or till Caramel Topping has set.
• Remove from oven and cool.
• Pour Chocolate Ganache over cake and leave at room temperature for an hour, or till it has set.